Pancho cherry cake

10 servings
3 hours 45 min

We cook dough. We separate proteins from yolks. Beat them with half the proportion of sugar until stable peaks appear. We rub the yolks with the second part of the sugar. After that, carefully connect both masses. Sift cocoa flour and put it in small parts in an egg mixture.

We cover the parchment with a detachable shape (I have a diameter of 24 cm), lay out the dough, oven at 180 degrees for 35-40 minutes.

We fill cherries with sugar.

Cook over low heat for 20-25 minutes, cool. Take out the cherries from the syrup, let it drain. Leave the syrup for impregnation.

Cream: Whisk sour cream with half the sugar until fluffy. Beat the cream with the other half of the sugar. We combine both masses (cream into sour cream).

We cut the cooled biscuit into three cakes.

Soak in cherry syrup.

Put the cling film in a deep bowl. We cut out two circles from the cakes, one - along the diameter of the bowl bottom, the second - along the diameter of its upper part. Cut everything else into cubes.

We start collecting cake. We put the cake on the bottom of the bowl.

Grease the cake with cream, apply a layer of cherries on top, sprinkle with crushed walnuts.

We put one third of the cream aside - to coat the cake. Put biscuit cubes in the cream, mix, put part on cherries. After - a layer of cherries, a layer of nuts, a layer of biscuit. And we continue until the biscuit is over.

The last layer is the bark of the diameter of the upper part of the bowl. We cover the cake with them and take it lightly with our hands.

We put the cake in the refrigerator for two hours.

Then we coat with cream, decorate to taste.

This is how the cake looks in the cut. Enjoy your meal!